COMMERCIAL DESCRIPTIONAvaailable on Keg and in 750ml bottles.George Washington was a big fan of imported English Porter. By 1769 he'd lost his taste for British beers. After all, it was keeping the Redcoats fighting. Our Porter is based on a recipe from 1750. We bring you the original aromas and flavours of the beer that made London the world's brewing capital, flavours we know Washington would have loved. Time, care and attention have enabled us to produce a blend of beers bringing you the flavour of the 1750's. Share this beer with friends and enjoy with barbeques, fish or shellfish. The ruby colour & bottle conditioning are proof of its heritage and authenticity.

750ml Bottle from Whol Foods, Giffnock (£5.06):
This one was quite a nice beer and one that I’m actually glad came in the larger, 750ml bottle as it gave me extra time to fully appreciate the beer and enjoy it as it went down. The beer was a very easy on to drink thanks in no small part to the excellent balance of the beer but also because of the smooth, almost creamy mouthfeel and the touches of sweetness that appeared throughout. Definitely a beer that is well worth picking up if your lucky enough to stumble across it but it’s not a stand out Meantime offering, just a solid and highly drinkable beer.

Pours a dark reddish-brown with a large lasting foamy off-white head. Aroma of roasted malt, fruit and chocolate. Taste is dry and roasty along with some yeast, coffee and a slightly hoppy and chocolatey finish. Medium bodied.

Bottle: clear deep toffee brown with a very light head & poor lace. Very smokey malt nose. Certainly not a massive lift and while its smokey it’s not heavily roasted. Slightly sour nose. The palate is dry to off dry with a slightly sour note and medium bitterness. Very smokey malt again on the palate. Lacks complexity or saturation. Nice beer but not great.
I like the sour edge the more I taste it.

This porter attempts to recreate the authentic, historical version of the style, the grandfather of all stouts and the first industrialized beer style in history. Very curious about this. Pours a very dark burgundy colour, transparent and clear at first but hazy with deposit, ruby hue, under a persistently lacing, stable, pale yellowish beige, dense head. Aroma of caramel candy, raisins, dried pipe tobacco, molasses, dry sherry, leather, unmistakable hint of liquorice, cookie dough, sweet red wine, crème au beurre, sour cream, cellar dust, smoked cheese, horse sweat (’animalistic’ farmyard, I’m strongly beginning to suspect Brettanomyces at work here), perhaps some brown sugar, earth, suggestions of peated whisky, baked banana and bitter chocolate, very faint hint of cough syrup. Pointy taste, more vivid than expected based on the aroma, with an onset of dried plums, walnuts and blackcurrant, soft carbonation, something umami-like, oily and smooth mouthfeel, dark maltiness with nutty, caramelly and bitter chocolatey characteristics as well as clear wheat sourishness, increasing roasted bitterness in the end but staying subdued and not becoming coffee-like as in a stout, sublty smoky accent (smoked meat) in the end, spicy, herbal and leafy hops in the finish, forming another layer of complexity on top of the lingering toastedly bitterish and caramelly sweetish malts; in all, the finish is bitter, with a long, deep, earthy and leafy hop bitterness; retronasally, a very faint medicinal hint of cough candy seems to get through but a clear, though unadvertized, Brettanomyces effect makes the day, as would indeed have been the case in a 19th-century porter, considering the countless historical resources testifying Brettanomyces clausenii being present in the porters of the day. This is unlike any other porter I had before, it almost feels like a historical beer, but obviously I am unable to judge to which extent this approaches the actual historical porter of the 18th and 19th centuries; if this comes anything close, however, I can easily imagine why it was such a huge success. This is a multi-layered, flawless, interesting beer indeed, which has benefited from having been cellared for a few years. Recommended for those after understanding the porter style - which is hard to distinguish from stouts nowadays in many cases. I’d say this is the perfect introduction to this style.

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